Making Stolen: Christmas Baking
When I think of Christmas baking, I think of stolene and panatone. I was reviewing it a while ago, so I thought it would be good to make it at home with Christmas bread, so I made it this time. I finished it and aged it for about three days, and when I tried it, it tasted almost the same as the stolene that was sold while reviewing it recently. I ate it deliciously then, but I think it was more delicious because I made it myself this time..Bread that I eat while waiting for Christmas. Stolen! Let's make it
4 serving
Within 999 minutes
초록바람N
Ingredients
  • raisin
    50g
  • dried cranberries
    50g
  • Orange
    92g
  • Lemon
    46g
  • rum
    2Ts
  • orange wine
    1ts
  • Vanilla Extrack
    1ts
  • Water
    30g
  • Sugar
    40g
  • almond powder
    102g
  • Milk
    75g
  • Instant Dryist
    6g
  • Eggs
    9g
  • Strong flour
    125g
  • Sugar
    18g
  • Milk
    60g
  • Instant Dryist
    6g
  • Strong flour
    125g
  • Sugar
    18g
  • Salt
    4g
  • Butter
    112g
  • an almond slice
    25g
  • Fruit
  • Butter
    150g
  • Sugar powder
    enough
Cooking Steps
STEP 1/31
It's good to prepare dried fruits a month in advance. I had dried fruits pickled in rum for about 4 months, so I prepared them two days ago. Put the raisins, sultana, and dried cranberries in a bowl, cut the orange and lemon fill into small pieces, mix them with the dried fruit, add the gold drum, vanilla extract, and coantro, and then ripen them at room temperature for about two days.
STEP 2/31
On the day of making bread dough, I put it on a sieve and drained it. I used orange peel and lemon peel as home-made
STEP 3/31
Let's make marzipan a day before making bonbon dough. Add water and sugar to saucepan and bring to a boil stirring. You can boil it until the sugar.
STEP 4/31
When the sugar water is hot, mix well with a spatula, adding little by little to the almond powder. The amount of sugar water can vary depending on the moisture content of the almond powder, so add sugar water little by little to make the dough.
STEP 5/31
It can be a dough that is suitable for clumping and touching.
STEP 6/31
Place the dough in a plastic bag and refrigerate it.
STEP 7/31
Make a medium-sized dough. In a bowl, add lukewarm milk, instant dry yeast, yolk, strong flour, and sugar, and turn stand mix slowly for 2-3 minutes to form a lump.
STEP 8/31
You don't need to hold gluten smoothly. It's good to be a lump and have a little bit of stickiness. If it doesn't clump together, you can add a little more milk. I put in about two more spoons. The temperature of the dough is 24 degrees
STEP 9/31
Place the lumped medium-sized dough in a bowl and ferment twice as much.
STEP 10/31
It took me about 50 minutes at a room temperature of 24 to 25 degrees
STEP 11/31
And make the dough. In a bowl, mix warm milk, instant dry yeast, strong flour, sugar, and salt to a certain extent, then tear the prepared medium-sized dough and knead it at low stand mixer speed for 2-3 minutes
STEP 12/31
When the ball wall is a clean ball, divide the butter at room temperature about three times and mix well into the dough. Use a scraper or spatula to make dough by scraping through the ball wall. When butter mixes well and the dough becomes a lump
STEP 13/31
Add the pickled fruits and almond slices and mix them at medium speed for about 1 minute. You don't have to hold on to a lot of gluten when making dough. Just enough butter to blend cleanly. I added about 2 tablespoons of strong flour because the dough was too soft.
STEP 14/31
If the dried fruit pickles and almond slices are mixed well, make them into a lump. The temperature of the finished dough is about 24 degrees. It was about 20 degrees for me.So I made the fermentation a little longer
STEP 15/31
The dough that's in one piece..
STEP 16/31
Put it in a bowl and ferment for 30 to 40 minutes.
STEP 17/31
And then I punch it. Do a three-fold punch. Spread the dough into a rectangle and fold it into a three-folded rectangle, and then make a thick rectangle..
STEP 18/31
Fold it again and make it into a lump.
STEP 19/31
First fermentation as it is.
STEP 20/31
The volume should be inflated by 2 to 2.5 times. It took about two hours at room temperature
STEP 21/31
During the first fermentation, divide the marzipan into two pieces and mold it into a cylindrical shape. Then cover the wet cotton cloth and set aside
STEP 22/31
After the first fermentation, the dough is divided into two pieces and rounded..
STEP 23/31
Medium fermentation at room temperature for 15 to 20 minutes
STEP 24/31
I do plastic surgery. If you roll the middle part of the dough with a rolling pin, there will be a dull spot at both ends. Place the marzipan in the middle and wrap it with batter..
STEP 25/31
Stick the dough to the opposite side of the hill. After that, press the ends of the marzipan slightly with a rolling pin.
STEP 26/31
Panning the molded dough and ferment it for the second time.
STEP 27/31
It ferments 1.5 to 1.8 times. It took me about 50 minutes at room temperature.
STEP 28/31
At the end of the second fermentation, preheat the oven to 200 degrees in Smeg, lower it to 150 degrees, and bake it for 30 to 40 minutes. Bake until evenly colored.Let the cooked bread cool for a while.
STEP 29/31
Dip the bread that is not yet completely cooled into melted butter and spread enough butter.
STEP 30/31
Then wait for the bread to cool to a certain extent and coat it with sufficient sugar powder
STEP 31/31
If sugar powder is enough, put a wrap on it and ripen it for about 3 days, then cut it thinly from the center. Store at room temperature with two pieces of cut in an airtight container or zipper bag.
Let's do this for orange peel..@6938220 I'm going to make lemon peel here..@6937620
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